Yeah, when I used to use BRM mixes for sweets I'd serve them to other people who adored them, and I'd be thinking (what's wrong with these people....) I wonder if it has anything to do with the whole super-taster theory?

I really like Better Batter flour; so far it has worked in everything I have tried - but it is expensive and you have to order it online.

Not necessarily . . . I ran into it at a health food store the other day. You can check their website for locations, but it's not up-to-date as the store I saw it in wasn't listed. I think they are doing pretty well so I wouldn't be surprised to see it in more places . . . may take a while to get to you though.

Yeah, when I used to use BRM mixes for sweets I'd serve them to other people who adored them, and I'd be thinking (what's wrong with these people....) I wonder if it has anything to do with the whole super-taster theory?

I wonder, too.I did not want to say that and sound "posh or snobby" (but I know I am one.)

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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

“If idiots could fly, the sky would be like an airport.”― Laura Davenport

"Do or do not. There is no try. "- Yoda.

"LTES" Gem 2014

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac 11/01/10. Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.I. Win.

K, I think you are right....it is the G-bean flour that I do not care for. I guess with toppings and flavors, it would be masked and less noticeable.

This I may agree with. I've tried garbanzo bean flour a few times, and I just can't stand the taste of it. Pretty sure at least some of the packages weren't rancid either. It seems there's something particularly different about that one, compared to all the others I've tried. Funny thing though, is that I once tried a garfava blend that was wonderful.

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A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

I think some people are more sensitive to the bean taste than others. I personally hate it, but some people don't seem to notice it at all.

I'm sure that's true. I do know that the taste was more noticeable to me earlier on in my usage of them. Still not foul though, just more distinctive, perhaps even peculiar.

Yeah, when I used to use BRM mixes for sweets I'd serve them to other people who adored them, and I'd be thinking (what's wrong with these people....) I wonder if it has anything to do with the whole super-taster theory?

Interesting thought. I've wondered at times if I might be super-sensitive to certain smells and tastes. Even with some things I use often, when served to others, I'm told it's bland. While with other things I'm told it's too strong.

However, I put together a mix for someone who needed to make a tried-and-true gluten-free pie crust. I didn't tell them it had bean flours in it. They (as picky as they are), along with their guests, loved it. IMHO, some flours can balance out the taste of other flours. That's what I aimed for, and it seems that what tasted balanced to me also did to others. I'd guess this may not always work with everyone, nor with every type of flour.

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A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

The super-taster thing isn't snobbery, I'm reading a book by Herve This, who's a German food scientist, and they've demonstrated how a not-so-small percentage of the population actually just has more taste buds. It's a really interesting book, talks about how temperature affects the taste of food, and how tenderness and juiciness are perceived by the human mouth and not necessarily measurable outside the chewing process.

The super-taster thing isn't snobbery, I'm reading a book by Herve This, who's a German food scientist, and they've demonstrated how a not-so-small percentage of the population actually just has more taste buds. It's a really interesting book, talks about how temperature affects the taste of food, and how tenderness and juiciness are perceived by the human mouth and not necessarily measurable outside the chewing process.

Sorry, going off-topic! Bean flour, bean flour.... I like beans!

Yeah, although to some people it sounds like a boast if you tell them you can taste something they cannot.

I once saw something about super tasters, and one of the things which sticks in my mind is that 40% of the population can't taste a certain thing, the name of which I forgot.

More on-topic, I bought some lentil flour once, and it was definitely rancid. Really rancid, if fact. But the company gave me a big bold-faced lie, and wouldn't refund. Needless to say I haven't purchased from them again. But now I grind my own lentils, and the smell is good, not "beanie" whatsoever IMO.

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A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

Not all humans have the same perception of bitterness for some substances. An intriguing example is the case of substances that are chemically similar to phenylthiocarbamide (PTC) and propyl-thiouracil (PROP). Such compounds are for instance found in cabbage and rapeseed. Some people perceive no particular taste of these compounds ("non-tasters"), whereas others experience an extremely unpleasant bitter taste ("tasters"). Among tasters there is also variation, in that some tasters (so-called "super-tasters") are extra sensitive to bitterness. The frequency of tasters and non-tasters varies considerably among human populations. Thus, the frequency of non-tasters ranges from 3% in West Africa; 6-23% in China, 40% in India and is estimated to be around 30% in people of European descent.

The super-taster thing isn't snobbery, I'm reading a book by Herve This, who's a German food scientist, and they've demonstrated how a not-so-small percentage of the population actually just has more taste buds. It's a really interesting book, talks about how temperature affects the taste of food, and how tenderness and juiciness are perceived by the human mouth and not necessarily measurable outside the chewing process.

(I know it's not snobbery & you know it's not snobbery, but some people might think by saying I am a "super-taster" it may sound "elitist".)

I think this subject is right on topic actually, because This, a chemist and a chef, along with the Oxford physicist Nicholas Kurti, came up with what they called "molecular gastronomy". I think he's brilliant.

ANYHOO...it may well be why some of us taste something "peculiar" ---when others do not.

He could probably make bean flour taste "magnifique"

0

"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

“If idiots could fly, the sky would be like an airport.”― Laura Davenport

"Do or do not. There is no try. "- Yoda.

"LTES" Gem 2014

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac 11/01/10. Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.I. Win.

It's the bean flour . . . but I'm guessing you figured that out by now Some people like it just fine. I'm not one of them. It's worse in the raw dough than in the finished product (IMO), but there's an aftertaste thing in the finished product.Plus, heaven help me . . . I gotsta have me some raw dough

Heaven help us both. It's the best part.

Okay, so it's the beans. I'm not using it again, ever. Even the finished product is gross. Even their chocolate-chip mix had it. Ewwwh.

Not necessarily . . . I ran into it at a health food store the other day. You can check their website for locations, but it's not up-to-date as the store I saw it in wasn't listed. I think they are doing pretty well so I wouldn't be surprised to see it in more places . . . may take a while to get to you though.